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Prep time
15 minutes
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Cook time
1 hour 30 minutes
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Serves
6
Author Notes
Orange blossom water and honey highlight blueberries’ natural floral aroma. Then—bam! pow!—a bitter, crunchy black cocoa streusel adds punchy contrast. I love black cocoa because it makes everything taste like Oreos, but if you don’t have it, swap in what’s around: Natural cocoa will be mild and fruity, while Dutch-processed cocoa will make the crumble deeply chocolatey. Try this with a drizzle of cold cream for that dunked-in-milk vibe. Crumbles are one of those rare desserts that give you some room to groove—check out my article here to learn all the ways you can make this recipe your own, and be sure to try my Nectarine & Pistachio Crumble, too.
—Sohla El-Waylly
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Blueberry Cocoa Crumble
Ingredients
- Fruit Filling
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1,000 grams
(about 5½ cups) fresh or frozen blueberries (thawed if frozen), from about 4 pints
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100 grams
(5 tablespoons) light honey (like clover or wildflower), plus more if needed
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20 grams
(2 tablespoons plus 2 teaspoons) tapioca starch or cornstarch
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1 tablespoon
rose or orange blossom water
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1 tablespoon
freshly squeezed lemon juice, plus more if needed
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1/4 teaspoon
kosher salt
- Black Cocoa Crumble
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1 1/4 cups
(156 grams) all-purpose flour
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2/3 cup
(130 grams) packed light or dark brown sugar
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2/3 cup
(70 grams) old-fashioned rolled oats
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1/4 cup
(20 grams) black, Dutch-processed, or natural cocoa powder
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1/2 teaspoon
kosher salt
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1/2 teaspoon
baking powder
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10 tablespoons
(140 grams) room-temperature unsalted butter, cut into ½-inch cubes
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Heavy cream, whipped cream, crème fraîche, or ice cream, to serve (optional)
Directions
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Adjust an oven rack to the lower-middle position and heat to 350°F.
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In a large bowl, using a stiff rubber spatula, toss the berries, honey, starch, flower water, lemon juice, and salt until well combined. Taste and add more honey and lemon juice if desired. (If using frozen and thawed berries, be sure to include all the juices.) Scrape into a 10-inch cast-iron skillet or 2- to 3-quart baking dish.
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In a medium bowl, whisk together the flour, sugar, oats, cocoa, salt, and baking powder until well combined, about 1 minute. Add the butter and use your fingers to rub the butter into the flour mixture until it holds together in large clumps when squeezed in your palms. (Alternatively, pulse together in a food processor or use the paddle attachment on a stand mixer to mix the butter into the flour mixture until it holds together in large clumps, about 1 minute.)
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Clump and scatter the cocoa crumble over the berry mixture. Place the baking dish on a baking sheet and transfer to the oven. Bake the crumble until you see the berry mixture bubbling along the edges of the dish (or in the center of the dish if you used cornstarch), 50 to 60 minutes.
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Let rest for 15 minutes before serving with heavy cream, whipped cream, crème fraîche, or ice cream, if desired.
Sohla El-Waylly is a Food52 Resident, sharing new riffable recipes every month that'll help you get creative in the kitchen. Watch her cook on YouTube in her new series, Off-Script With Sohla. Before she started developing fun recipes for home cooks, she worked as a chef in N.Y.C. and L.A., briefly owning a restaurant in Brooklyn with her husband and fellow chef, Ham El-Waylly. She lives in the East Village with Ham, their two dogs, and cat. Find out what else she's up to on Instagram @sohlae
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